Asparagus and Mushroom Frittata
Recipe by:
MAGGIDEW
This is one of my favourites. A quick and easy way to use asparagus when it's plentiful and in season. The most important thing is to cook the frittata slowly.
Courgette Frittata
Recipe by:
BZEEFMOM
A frittata makes for one of the easiest and tastiest weeknight suppers possible. This recipe is packed with veg and topped with a crisp cheesy crust.
Ham and cheese frittata
Recipe by:
Rachel Warren Chadd
Using egg whites, low-fat dairy produce and just enough ham for taste reduces the fat content.
Pasta frittata
Recipe by:
Norma MacMillan
Pasta is a convenient and delicious alternative to potato in flat omelettes, especially if you have some left over from a previous meal. This version, flavoured with ham and packed with vegetables, is complemented by a courgette and tomato salad. It makes a simple but satisfying lunch served with chunks of bread.
Broccoli and salmon frittata
Recipe by:
Maggie Pannell
A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great storecupboard standby. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
Pasta frittata with asparagus and peas
Recipe by:
Maggie Pannell
Little soup pasta shapes make a great filling for this Italian-style flat omelette with tender sliced asparagus and frozen peas. It's delicious served hot, warm or cold, with a simple salad for a light meal. Add some garlic bread for a more hearty meal.
Potato, sweetcorn and pepper frittata
Recipe by:
Norma MacMillan
Known in Italy as a frittata, or in Spain as a tortilla, a flat omelette can be served hot or at room temperature, at any meal. Take a tip from Spanish tapas bars and serve it, cut into bite-size pieces, instead of salty or high-fat snacks with drinks.
Country Frittata
Recipe by:
Jan Cutler
Creamy butternut squash works brilliantly with the distinctive flavour of leeks in this simple and speedy egg dish. Serve with a spinach salad and boiled new potatoes. Delicious!
Tuna and courgette frittata
Recipe by:
Maggie Pannell
This Italian-style omelette is perfect served with a simple salad and crusty bread or new potatoes – great for an easy family supper.
Turkey and leek frittata
Recipe by:
Maggie Pannell
This frittata is a great way to use up leftover turkey and pasta, but if you have some leftover chicken or ham, use that instead.
Asparagus and potato frittata
Recipe by:
Maggie Pannell
Use new season's potatoes and asparagus to make this Italian-style omelette and serve it for a light lunch or supper with salad.
Smoked Salmon Frittata
Recipe by:
DEBBIST
A delicious way to use smoked salmon for a special weekend breakfast or satisfying midweek supper. Garnish with chopped fresh herbs - such as dill or parsley - or chopped green onions. Use cream cheese instead of the goat cheese, if preferred.
Leftover roasted veg frittata
This is such a great way to use up that bit of roasted veg that would otherwise languish in the fridge. I used feta in my frittata, but you could use a different cheese if you prefer. Similarly, I made mine with leftover roasted potato, parsnip and carrot - which worked beautifully - but do use whatever leftover veg you have.
Salmon, potato and feta frittata
I absolutely love frittatas; so much easier than quiche, and healthier, too. This is a very simple frittata with only three ingredients besides the egg. The flavours are bold, so you don't need to embellish it with much of anything - but do experiment and add some chopped fresh herbs if desired.
Spanish Frittata
Recipe by:
PetiteMiam
An easy egg dish, which is fantastic for breakfast, brunch, lunch or dinner. It also does well as party nibbles, simply cut into small cubes and serve at room temperature.